Coconut and Lemon Curd Cake

There are a few “layers” involved in making this delicious cake.  There’s the lemon curd, the cake, and the Swiss meringue buttercream.  I’ll break it all down into easy to follow steps, so don’t worry, it’ll be fine.

But, I have a few things I want to discuss with you before we get going.  Let’s sit down and chat. Don’t worry, you’re not in trouble.  I just want to give you a few pre-notes on each step.

The lemon curd needs a couple of hours to fully thicken and set before you spread it on the cake.  It should be ready by the time the cake is cooled, but if you make the lemon curd the day before, your Cake Bake Day will be a... piece of cake 😂 *badum-tss* 🥁 

In mixing cakes, I am a true believer in what is called the Reverse Creaming Method. This means the butter and sugar are not mixed together on their own, like in most cake recipes.  In the reverse creaming method, the butter and/or oils are mixed into ALL of the dry ingredients, including the sugar, before adding the wet ingredients.  It’s so much easier, results in a light and fluffy cake, and is practically foolproof.  Give it a try, and be converted to the Reverse Creaming Method like I was.

Coconut milk note: When you open your can of coconut milk, you may, depending on the brand, see a really thick layer on the top (the coconut “cream”) and a thin white liquid underneath (the “milk”). I like to pour the contents of the can into a blender or food processor (or use a bowl and a whisk) and blend it all together, giving me a nice thick coconut milk to work with.

Finally, I was on my own when I made the Swiss meringue buttercream, and I didn’t have an extra hand (that wasn’t covered in butter) available to take pictures of this part of the process. I’ll add pictures the next time I make it, which won’t be long, because it’s the BEST! Anyway, just read through the instructions first and then follow along. It’s easier than it sounds. I don’t even need to look at my recipe anymore, it’s that simple.  

What are we waiting for? Let’s make cake!

Category,

LEMON CURD
 ½ Cup fresh squeezed lemon juice (about 3-4 lemons)
 Zest from the lemons (before juicing them, of course!)
 1 Cup granulated sugar
 5 Large egg yolks (we’ll use the whites in making the cake and the buttercream frosting, so just keep them in the fridge for now. We’ll need 3 for the cake and 2 for the buttercream, so put them in separate containers.)
 ½ Cup unsalted butter (one stick) cut into pieces
 Pinch of salt
COCONUT CAKE
“Dry Ingredients”
 ¼ Cup unsalted butter, softened
 ¼ Cup vegetable or canola oil
 1 ¾ Cups cake flour
 ¾ Cup granulated sugar
 2 tsp Baking powder
 ½ tsp Fine grain salt
Wet Ingredients
 1 Cup canned coconut milk (save the remainder for the buttercream)
 ½ tsp Coconut extract
 3 Large egg whites, whipped to soft peaks
Coconut Swiss Meringue Buttercream
 2 Large egg whites
 ½ Cup granulated sugar
 1 Stick of unsalted butter, softened, but still cool-ish, cut into one tablespoon pieces
 ¼ tsp Coconut extract
 2 tsp Coconut milk
Don’t Forget
 Sweetened cocnut flakes

Making the lemon curd
1

Zest the lemons directly into the sugar, scrinching it with your fingers to get all the lemony flavor into the sugar. Stir your zesty sugar with the lemon juice, egg yolks, and a small pinch of salt in a medium saucepan.

2

Cook over medium low heat, stirring constantly, until it begins to thicken. Continuing to stir, drop in your butter piece by piece, waiting for each bit to melt before adding the next one. Continue to cook until the mixture coats the back of your spoon and running your finger through leaves a nice clean trail. Lick your finger. It’s worth it! You’ve made lemon curd!

3

Transfer the curd into a bowl, using a small strainer. Press the curd through the strainer with a rubber spatula to remove the zest (it’s fulfilled its zippy destiny) and any possible egg or shell bits. Press plastic wrap directly on the surface of the curd and refrigerate while we make and cool the cake.

Lemon curd is fantastic on this coconut cake, of course, or dolloped on a scone, on toast, or just eaten with a spoon! If you decide to just make the curd without cake follow through (but why? 😩), it will last up to two weeks in the refrigerator. As if.

Let’s make some Coconut Cake!
4

In a stand mixer, mix together all the truly “dry” dry ingredients (flour, sugar, salt, baking powder) for about a minute. Add your softened butter and oil and mix on low speed until it’s the texture of wet sand and all the dry ingredients are coated in delicious fat.

5

Now... add coconut milk and coconut extract into the mixed dry ingredients and combine on medium speed for about one minute. There will still be some lumps in the batter, but that’s fine. They will all bake together smoothly. Trust me on this 😉

6

If you haven’t already done so, whip your 3 reserved egg whites in a bowl with a hand mixer until you get nice soft peaks. You should be able to (but don’t) hold the bowl upside down over your head without egg white falling on you (really, don't).

Add about 1/3 of this fluffiness into your batter and mix in well. This will “loosen” your batter a bit, so you can better fold in the rest of the whites. Add the rest of the egg whites and fold gently until fully incorporated. If there are a few white streaks left, that’s fine. We just don’t want to deflate the whites. They are going to give your cake such delightful fluffiness!

7

Pour the batter into an 8X8 pan (a round cake pan will work well too, as long as it’s at least 2 inches deep). Smooth the top and bake in a 350° oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to completely cool on a rack.

Coconut Swiss Meringue Buttercream
8

Place the egg whites and sugar in a large metal bowl set over a pot of simmering water, making a double boiler. With the water simmering, whisk the eggs and sugar until the mixture becomes very thin and opaque (not quite clear, but clear-ish) and warm to the touch. If you have a food thermometer, it should read about 160°, which will get rid of any wee little buggers that live in raw eggs.

9

Remove from the heat and using a hand mixer (this is too small an amount of ingredients to use in a big stand mixer) whisk on high speed until stiff peaks are achieved. The holding a bowl over your head test works even better here. This should take about 5-7 minutes and, at the end, the sides of the bowl should be about room temperature.

10

On medium-low speed, begin adding the butter, one piece at a time, only adding another piece when the previous piece has been fully mixed in.

11

At some point in the “add the butter” process, this is gonna look like a soupy mess 😱 You are going to think that you messed up so bad that you should never be allowed to make anything harder than canned soup, ever again. Don’t spiral! It’s fine. Just keep mixing and adding butter (just keep swimming 🎶).

When all the butter is completely incorporated, you can increase the speed to medium-high. After a few minutes, everything should come together and you’ll have smooth buttercream. Add in your coconut milk and extract and mix for another minute. Done!

Once you’ve mixed it all together, if it still seems a little thin for your liking, you can put the whole bowl into the fridge for about 15-20 minutes and then mix it again for a few minutes.

I know this can seem hard and stressful, especially the first time you make it, but making Swiss meringue buttercream is easier than it sounds. It has a delicious flavor and silky texture and it never gets the hard crust on it that American buttercream does. It only took making it one time for this to become my go to frosting. It’s the one I use on almost all of my cakes and cupcakes!

Coconut Cake! Assemble!
12

Take your lemon curd and spread it in a thin layer over the top of you cooled cake. I put about 1/4 inch layer, but you might want more or less. If there is leftover curd, oh dear, I guess you’ll have to eat it 😉

Next, spread your buttercream over the layer of lemon curd. I found dropping dollops over the top of the cake and using an offset spatula to spread it was the easiest way to do this. Finally, sprinkle with a blanket of coconut flakes, in your desired thickness.

Slice, serve, and Happy Eating!

Ingredients

LEMON CURD
 ½ Cup fresh squeezed lemon juice (about 3-4 lemons)
 Zest from the lemons (before juicing them, of course!)
 1 Cup granulated sugar
 5 Large egg yolks (we’ll use the whites in making the cake and the buttercream frosting, so just keep them in the fridge for now. We’ll need 3 for the cake and 2 for the buttercream, so put them in separate containers.)
 ½ Cup unsalted butter (one stick) cut into pieces
 Pinch of salt
COCONUT CAKE
“Dry Ingredients”
 ¼ Cup unsalted butter, softened
 ¼ Cup vegetable or canola oil
 1 ¾ Cups cake flour
 ¾ Cup granulated sugar
 2 tsp Baking powder
 ½ tsp Fine grain salt
Wet Ingredients
 1 Cup canned coconut milk (save the remainder for the buttercream)
 ½ tsp Coconut extract
 3 Large egg whites, whipped to soft peaks
Coconut Swiss Meringue Buttercream
 2 Large egg whites
 ½ Cup granulated sugar
 1 Stick of unsalted butter, softened, but still cool-ish, cut into one tablespoon pieces
 ¼ tsp Coconut extract
 2 tsp Coconut milk
Don’t Forget
 Sweetened cocnut flakes

Directions

Making the lemon curd
1

Zest the lemons directly into the sugar, scrinching it with your fingers to get all the lemony flavor into the sugar. Stir your zesty sugar with the lemon juice, egg yolks, and a small pinch of salt in a medium saucepan.

2

Cook over medium low heat, stirring constantly, until it begins to thicken. Continuing to stir, drop in your butter piece by piece, waiting for each bit to melt before adding the next one. Continue to cook until the mixture coats the back of your spoon and running your finger through leaves a nice clean trail. Lick your finger. It’s worth it! You’ve made lemon curd!

3

Transfer the curd into a bowl, using a small strainer. Press the curd through the strainer with a rubber spatula to remove the zest (it’s fulfilled its zippy destiny) and any possible egg or shell bits. Press plastic wrap directly on the surface of the curd and refrigerate while we make and cool the cake.

Lemon curd is fantastic on this coconut cake, of course, or dolloped on a scone, on toast, or just eaten with a spoon! If you decide to just make the curd without cake follow through (but why? 😩), it will last up to two weeks in the refrigerator. As if.

Let’s make some Coconut Cake!
4

In a stand mixer, mix together all the truly “dry” dry ingredients (flour, sugar, salt, baking powder) for about a minute. Add your softened butter and oil and mix on low speed until it’s the texture of wet sand and all the dry ingredients are coated in delicious fat.

5

Now... add coconut milk and coconut extract into the mixed dry ingredients and combine on medium speed for about one minute. There will still be some lumps in the batter, but that’s fine. They will all bake together smoothly. Trust me on this 😉

6

If you haven’t already done so, whip your 3 reserved egg whites in a bowl with a hand mixer until you get nice soft peaks. You should be able to (but don’t) hold the bowl upside down over your head without egg white falling on you (really, don't).

Add about 1/3 of this fluffiness into your batter and mix in well. This will “loosen” your batter a bit, so you can better fold in the rest of the whites. Add the rest of the egg whites and fold gently until fully incorporated. If there are a few white streaks left, that’s fine. We just don’t want to deflate the whites. They are going to give your cake such delightful fluffiness!

7

Pour the batter into an 8X8 pan (a round cake pan will work well too, as long as it’s at least 2 inches deep). Smooth the top and bake in a 350° oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to completely cool on a rack.

Coconut Swiss Meringue Buttercream
8

Place the egg whites and sugar in a large metal bowl set over a pot of simmering water, making a double boiler. With the water simmering, whisk the eggs and sugar until the mixture becomes very thin and opaque (not quite clear, but clear-ish) and warm to the touch. If you have a food thermometer, it should read about 160°, which will get rid of any wee little buggers that live in raw eggs.

9

Remove from the heat and using a hand mixer (this is too small an amount of ingredients to use in a big stand mixer) whisk on high speed until stiff peaks are achieved. The holding a bowl over your head test works even better here. This should take about 5-7 minutes and, at the end, the sides of the bowl should be about room temperature.

10

On medium-low speed, begin adding the butter, one piece at a time, only adding another piece when the previous piece has been fully mixed in.

11

At some point in the “add the butter” process, this is gonna look like a soupy mess 😱 You are going to think that you messed up so bad that you should never be allowed to make anything harder than canned soup, ever again. Don’t spiral! It’s fine. Just keep mixing and adding butter (just keep swimming 🎶).

When all the butter is completely incorporated, you can increase the speed to medium-high. After a few minutes, everything should come together and you’ll have smooth buttercream. Add in your coconut milk and extract and mix for another minute. Done!

Once you’ve mixed it all together, if it still seems a little thin for your liking, you can put the whole bowl into the fridge for about 15-20 minutes and then mix it again for a few minutes.

I know this can seem hard and stressful, especially the first time you make it, but making Swiss meringue buttercream is easier than it sounds. It has a delicious flavor and silky texture and it never gets the hard crust on it that American buttercream does. It only took making it one time for this to become my go to frosting. It’s the one I use on almost all of my cakes and cupcakes!

Coconut Cake! Assemble!
12

Take your lemon curd and spread it in a thin layer over the top of you cooled cake. I put about 1/4 inch layer, but you might want more or less. If there is leftover curd, oh dear, I guess you’ll have to eat it 😉

Next, spread your buttercream over the layer of lemon curd. I found dropping dollops over the top of the cake and using an offset spatula to spread it was the easiest way to do this. Finally, sprinkle with a blanket of coconut flakes, in your desired thickness.

Slice, serve, and Happy Eating!

Coconut and Lemon Curd Cake

Leave a Reply

Your email address will not be published. Required fields are marked *